The Chefs
As well as procuring from markets and local suppliers, our chefs may use herbs grown in onboard window-boxes. Sometimes they even bargain with lock-keepers along the way for fruit and vegetables freshly-picked that day. Before every gourmet meal, to whet the appetite your chef will come to the table to describe personally the menu he or she has prepared. And if you are a real ‘foodie’, the chef will be happy to give you a demonstration and offer some useful tips, perhaps on how to make the silkiest of sauces, or produce the perfect soufflé. Our chefs are also very happy to accommodate requests for vegetarian or other special diets, which should be made at the time of reservation.
The Wines
To enhance the immersive gastronomic experience, your host for each lunchtime or evening meal will take the time to outline the characteristics of each accompanying wine before serving it with care. It may be a smooth Santenay Premier Cru from southern Burgundy, or a dry Sancerre; a crisp and flinty Chablis, or an aromatic Riesling Grand Cru from Alsace, each wine has been chosen to marry perfectly with the food.
The Cheeses
During your cruise, you will have the opportunity to sample many different cheeses, each with a rich local heritage. Again, your host will take the time to describe every cheese's individual qualities - from the creamy products of France such as Époisses and Chèvre au Poivre, to the memorably named delights of Scotland and Ireland, such as Black Crowdie and Cashel Blue. And let’s not forget the flavoursome cheeses that Holland and Italy have to offer. Whether you are a gourmet, wine enthusiast, or cheese lover – or maybe all three! – we are passionate about ensuring the gastronomy on board every hotel barge gives a true insight into the very best a region has to offer.
17 17